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Meal Description

Wrapping food with leaves is an ancient technique for cooking in nearly every culture. The leaves keep the food moist by not allowing the moisture to escape and allows it to steep in into own juices, while protecting the fish from direct heat. Additionally, the aromatic leaves infuse a sweet, nutty flavor depending on the type of leaves. The type of leaves used depends on the region, such as Banana, Lotus, Taro, Lemon, Avocado, Grape, Fig and many others.

How does Samoan-style Eel wrapped in Taro Leaves sound? How about Yucatán Pork shoulder wrapped in banana leaves with Annatto and Ancho Chiles,? Or, Lemon leaves wrapped in tiny meatballs in Sicily? Or simply sticky rice wrapped in Bamboo leaves for Joong. One of the most commonly seen are the grape leaves used to wrap meat and rice in Greek and Middle Eastern cooking, which are unique in that they are completely edible, so not only imparting taste, but texture as well.

For our interpretation of this traditional Columbian dish, we will be using Fig leaves to wrap the cod either for grilling or roasting. Cod, is a tender, flaky fish, and generally falls apart when grilled, so the leaves will make it easy to grill. The result will be a moist, flavorful cod, with a slight nutty and coconut flavor. The other elements of this traditional Columbian dish are the corn and coconut milk, along with poblano chilis. We will make a slight variation and serve it similar to a chowder, rather than a sauce over rice (but rice is available, if desired).

Bon Appétit!

Time to Cook: 30 min.

Cook by Day: Wednesday

Items included (serves 2)

New England Cod

Fig Leaves

Yellow Corn

Poblano Peppers

Shallots

Marble Potatoes

Aromatics

Coconut Béchamel Sauce (Roux - butter & flour, Coconut Milk)

Lobster Stock

Guanciale (optional)

Lime

*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish